Alto-Shaam MN-29491 manual Cleaning and Maintenance, Protecting Stainless Steel Surfaces

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SECTION 3 - CLEANING AND MAINTENANCE

CLEANING AND MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against corrosion

in the care of stainless steel

surfaces. Harsh, corrosive,

or inappropriate chemicals

can completely destroy the

protective surface layer of stainless steel. Abrasive

pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.

Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength.

Contact your local cleaning supplier for product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.

 

 

 

 

 

 

 

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CAUTION

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

cooking guidelines - simple control • 10

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Introduction Meat and NutritionShrinkage Control and Cooking Time Preventing Bacteria GrowthLabor and Equipment Cost Reduction Single Compartment Double CompartmentOptions and Accessories Smoker Options and AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips Care and Cleaning Determining if Product is Sufficiently CookedRED Meat ReheatingCleaning and Maintenance Cleaning AgentsCleaning Materials Protecting Stainless Steel SurfacesClean Daily Clean the Door VentsEquipment Care Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs Beef StriploinCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe PORK, Processed Meats Pork LEG, FreshPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe Poultry and Fish CHICKEN, Pieces CHICKEN, Whole Recipe HalvesCHICKEN, Fried Cornish Hens DUCK, Whole TWO-STEP Fried ChickenTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Miscellaneous Quiche Rice Baked EGG CustardSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Breakfast Cookies Finger Food Sandwiches EGG ROLL/CHICKEN NuggetsProofing Dough Recipe Smoker Operation Load wood chip containerGeneral Operation Smokers Smoking Procedure Options ONE-STEP CookingProduct Capacity per compartment Smoked Beef Beef BRISKET, Smoked Beef TONGUE, SmokedSmoked Pork HAM RibsSmoked Poultry DUCK, Smoked TURKEY, Smoked RecipeSmoked Fish Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonSmoking Procedure Cold Smoked SalmonFood Holding and Sanitation Food Holding Function & Value General Holding GuidelinesGeneral Holding Cabinet Operation Meat Fahrenheit CelsiusMost food-borne illnesses can be prevented Food Safety Guidelies SummaryPage Price U.S.$15.00 MN-29491 01/11 Alto-Shaam, Inc

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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